Seafood
Dried anchovy
멸치
Also called myeolchi, Korean dried anchovies
Sun-dried anchovies, myeolchi, sold in sizes. Large ones are for stock; small ones are stir-fried as banchan.
Origin
Korean coastal drying, now an industrial staple. Japanese iriko and other dried small fish do a similar stock job with a slightly different fat.
Flavour
Salty, concentrated fish, toasty when fried. Large anchovies can taste muddy if you leave the guts in a delicate soup.
How it is made
Small anchovies are salted or simply dried in the sun until brittle. Size is sorted after drying. Some packs are already gutted; most large ones are not.
How to use it
For broth, use the large ones: snap off heads and pull the black guts if you want a cleaner pot, then simmer with dashima and lift them out. Ten to fifteen minutes is enough; longer can turn bitter. Small anchovies go into a hot pan with oil, then soy, rice wine and a pinch of sugar until they glaze. Do not deep-fry stock anchovies hoping they become snacks. A handful of large fish is enough for a family jjigae base.
Storage
Fridge or freezer in a sealed bag, because the fat goes rancid at room temperature. They perfume tea and biscuits — keep them apart.
Recipes using it
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